Pat the pickle chips dry. Place the flour and eggs in separate shallow dishes; combine the panko and cornmeal in a third dish. Coat the pickles first in the flour, then the egg, then the panko mixture.

In a large skillet, heat a shallow layer of EVOO over medium-high heat. Add the pickles and fry, turning once, until deep golden, about 5 minutes. Drain on paper towels.

Make the dipper: In a small serving bowl, combine the sour cream (or yogurt), lemon juice, herbs, vinegar, garlic and hot sauce; season with salt and pepper. Serve alongside the fried pickle chips for dipping.